亚麻籽胶对儿茶素-肌原纤维蛋白热诱导凝胶特性的影响

向儿茶素-肌原纤维蛋白体系中添加不同质量分数的亚麻籽胶(0.1%～0.4%),探究其对儿茶素与蛋白互作后凝胶强度、保水性、水合特征、流变特性及二级结构的影响。结果表明:亚麻籽胶添加量为0.1%时,凝胶强度最大;亚麻籽胶添加量0.4%、儿茶素含量100μmol/g时,凝胶保水性最好;亚麻籽胶可提高凝胶束缚水的能力;最终形成凝胶时,储能模量G’随亚麻籽胶添加量的增加而增加;加入亚麻籽胶使凝胶中的α-螺旋含量增加,而β-折叠、β-转角和无规卷曲含量均降低。因此,亚麻籽胶可改善儿茶素对肌原纤维蛋白凝胶特性的不利影响。

JIA Na,ZHANG Fengxue,SUN Jia,SONG Li,LIU Dengyong

This study examined the effect of adding different amounts (0.1%–0.4%) of flaxseed gum to catechins-myofibrillar protein systems on the gel strength, water-holding capacity, hydration characteristics, rheological properties and protein secondary structure. The results showed that the highest gel strength was obtained with addition of 0.1% flaxseed gum. The gel with 0.4% flaxseed gum and 100 μmol/g catechins had the highest water-holding capacity. Flaxseed gum increased the water-binding capacity of the gel. The storage modulus G’ increased with increased content of flaxseed gum in the formed gel. The addition of flaxseed gum increased the α-helix content in the gel, but decreased the contents of β-sheet, β-turn and randon coil. In summary, flaxseed gum could mitigate the adverse effects of catechins on the gel properties of myofibrillar protein.